Directions
Preparation:30min  ›  Cook:30min  ›  Extra time:1hour20min  ›  Ready in:2hours20min 

1. Steam the potatoes until they are soft. Meanwhile, put the salmon in a frying pan and barely cover with cold water. Season with salt and pepper and add the lemon slices. Bring to the boil, remove from the heat, cover and set aside.
2. Mash the potatoes well in a bowl with the butter. Drain the salmon, remove and discard the skin and bones, and flake the flesh. Add the salmon, one beaten egg, crabmeat and parsley to the potatoes, season well and mix together. Allow to cool, then cover and refrigerate for 1–2 hours.
3. Divide the salmon mixture into 12 equal portions and, with lightly floured hands, shape each portion into a flat cake. Mix the breadcrumbs with the ground almonds and put into a shallow dish or onto a baking tray. Pour the two beaten eggs into a shallow dish.
4. Dip the fish cakes in the beaten egg, then in the breadcrumb mixture, making sure they are evenly coated all over. Reshape the fish cakes, put them on a plate and chill well, about 20 minutes.
5. Heat a little of the oil in a frying pan and cook the fish cakes, in batches, over medium heat for 4 minutes on each side, or until crisp, golden and heated through. Drain on paper towels and arrange on a heated serving plate.
6. Garnish the fish cakes with lemon wedges and serve with tartare sauce and a tossed green salad.

Variation

For Salmon Rissoles:
Substitute two 210 g tins of red salmon for the fresh salmon and crabmeat and add 2 finely chopped spring onions to the potato mixture. Proceed as for the fish cakes.